3 tablespoons mixed chopped herbs (such as parsley, chives, chervil and tarragon)
1 tablespoon drained capers, rinsed (optional)
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
4 boneless salmon fillets, about 150 g (5 oz) each, skin on
2 teaspoons olive or vegetable oil
Melt the butter in a saucepan and cook the spring onions over a medium-low heat for 2–3 minutes until softened. Stir in the chopped herbs, capers, if using, and the lemon rind and juice, then remove from the heat and set aside.
Meanwhile, rub a little oil over the salmon fillets and heat a frying pan until hot. Cook the salmon, skin side down, over a medium-high heat for 3–4 minutes or until the skin is crispy. Carefully turn over the fillets and cook for a further 3–4 minutes until just cooked but still slightly pink in the middle. Cover with foil and set aside to rest somewhere warm for 2–3 minutes.
Arrange the salmon fillets in warmed dishes and drizzle over the herby butter. Serve immediately with steamed couscous and lemon wedges.